Cherry sauce with black pepper

Ingredients for 4 servings:

• 250 ml cherry juice
• 200 ml red wine
• 50 g sugar
• 1 tbsp black peppercorns, crushed
• 1 tsp, heaped cornstarch
• 500 g pitted sour cherries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Combine cherry juice with red wine, sugar, and cracked pepper in a saucepan and bring to a boil. Reduce the liquid to 250 ml. Strain the liquid through a sieve to remove the peppercorns. Bring the liquid back to a boil and thicken with the cornstarch. Fold in the cherries. The peppercorns taste delicious both hot and cold with any dessert, such as parfait. Tip: Alternatively, use port wine (instead of regular red wine) and briefly simmer a tea bag of mulled wine spice. This gives the sauce an even more Christmassy touch.